Resep sambal dadak khas Sunda
Sambal dadak is a traditional Sundanese condiment that is popular in the western part of Indonesia. It is a spicy and tangy chili paste that is commonly served with grilled fish, fried chicken, or other dishes. The word “dadak” in Sundanese means “crushed” or “pounded,” which refers to the method of preparation of this sambal.
To make sambal dadak, you will need a handful of red chili peppers, shallots, garlic, salt, and a little bit of sugar. The key to a good sambal dadak is the balance of spiciness, sweetness, and tanginess. The chili peppers are first pounded with a mortar and pestle until they are crushed into a paste. Then, the shallots and garlic are added and pounded together until everything is well mixed.
Next, add a pinch of salt and sugar to balance out the flavors. You can adjust the amount of salt and sugar according to your taste preference. Some people also like to add a squeeze of lime juice for extra tanginess. Mix everything together until it forms a thick paste.
Sambal dadak is best served fresh, but you can also store it in an airtight container in the refrigerator for a few days. The longer it sits, the more the flavors will meld together, creating a richer and more complex taste.
In Sundanese cuisine, sambal dadak is often served as a condiment alongside various dishes, such as grilled fish, fried chicken, or steamed vegetables. It adds a fiery kick and a burst of flavor to any meal.
Overall, sambal dadak is a versatile and delicious condiment that can elevate any dish with its bold flavors. If you’re a fan of spicy food, give this traditional Sundanese sambal a try and experience the taste of Indonesia.
